Protein Atlas
Cottage Cheese Protein Pancakes with Berry Topping high-protein recipe

breakfast · High Protein

Cottage Cheese Protein Pancakes with Berry Topping

These fluffy cottage cheese protein pancakes deliver over 40 grams of protein and approximately 550 calories per serving. Blended cottage cheese creates a tender texture, topped with a quick berry compote.

Serves 1 large serving
47g protein 751 cal
Prep Time 10 min
Cook Time 15 min
Total Time 25 min

Nutrition per serving

Protein
47 g
Calories
751

Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.

Ingredients

1 servings
  • 1 cup high-protein cottage cheese
  • 2 large eggs
  • 1/4 cup milk — any kind
  • 1 tbsp maple syrup — for batter
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup mixed berries — fresh or frozen
  • 2 tbsp water — for compote
  • butter — for griddle

Steps

  1. In a blender, combine the cottage cheese, eggs, milk, and 1 tablespoon of maple syrup. Blend until the mixture is smooth.
  2. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. Pour the wet ingredients from the blender into the dry ingredients. Whisk until just combined, being careful not to overmix; a few small lumps are acceptable.
  4. In a small saucepan, combine the mixed berries and 2 tablespoons of water. Bring to a simmer over medium heat, then reduce the heat to low and cook for 5-7 minutes, stirring occasionally, until the berries break down and form a light sauce.
  5. Heat a lightly oiled or buttered non-stick griddle or large skillet over medium-low heat.
  6. Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through. Repeat with the remaining batter.
  7. Serve the pancakes immediately, topped with the warm berry compote.

Why This Works

These pancakes deliver 45g protein from a triple stack: cottage cheese (28g per cup), two eggs (12g), and flour contributing the rest. Blending the cottage cheese eliminates the curds while keeping the protein—you get fluffy pancakes, not lumpy ones. The batter is thicker than traditional pancakes, which is normal.

The Protein Pancake Technique

Medium-low heat is essential—protein-rich batters burn faster than regular pancakes because of the higher protein content (proteins brown at lower temperatures than starches). Wait for bubbles on the surface before flipping, and only flip once. Overmixing develops gluten and makes pancakes tough; a few lumps are fine.

Make It Your Own

Add a pinch of cinnamon or vanilla extract to the batter. Swap berries for sliced banana or a dollop of peanut butter. These freeze well—cool completely, separate with parchment, and freeze up to 2 months. Reheat in toaster for best texture.